Apple Cider Cheesecake is a delightful twist on the classic dessert, blending creamy, smooth cheesecake with the warm, spicy flavors of apple cider. The crust is buttery and crisp, perfectly balancing the rich filling that’s subtly infused with apples and autumn spices. You get a lovely mix of tangy cream cheese and sweet, cozy cider notes in every bite.
I love making this cheesecake when the weather starts to cool down because it instantly brings a comforting, homey feeling to the table. One tip I’ve found handy is to let it chill overnight—it helps the flavors to deepen and the texture to become perfectly firm yet creamy. Plus, if you want to add a little extra something, a drizzle of caramel or a sprinkle of cinnamon on top really makes it shine.
Serving this cheesecake after a family dinner always makes everyone smile. It’s the kind of dessert that feels special without being fussy, great for sharing with friends or enjoying as a quiet treat with a cup of tea. Whenever I make it, people ask for the recipe, and I happily share because it’s just that good and easy to love.
Key Ingredients & Substitutions
Cream Cheese: This is the base of any good cheesecake. Use full-fat cream cheese for the best texture and flavor. If you prefer lighter options, whipped cream cheese can work but may change the richness.
Apple Cider: Fresh apple cider adds a sweet, fruity note with spice. If you can’t find cider, use unsweetened apple juice mixed with a pinch of cinnamon and nutmeg.
Spices (Cinnamon & Nutmeg): These warm spices bring the autumn feel. Ground ginger or allspice can be used if you want a slightly different twist.
Graham Cracker Crust: It gives the cheesecake a crunchy base. If you don’t have graham crackers, digestive biscuits or crushed vanilla wafers are good alternatives.
Sour Cream: Adds smoothness and a bit of tang to the filling. You can substitute with Greek yogurt to keep it creamy but reduce fat slightly.
How Do You Get a Smooth, Crack-Free Cheesecake?
To avoid cracks and get that creamy texture, it’s important to mix and bake carefully.
- Beat cream cheese until very smooth before adding sugar and eggs—no lumps!
- Add eggs one at a time and mix just until combined. Overmixing traps air which can cause cracks.
- Use a water bath to bake. The steam keeps the cheesecake moist and helps it cook evenly.
- After baking, cool the cheesecake in the oven with the door cracked open—this prevents sudden cooling that can crack the top.
- Chill it for at least 4 hours or overnight to let it set completely and develop flavor.
Equipment You’ll Need
- 9-inch springform pan – This makes removing the cheesecake easy and keeps the sides neat.
- Mixing bowls – For preparing the crust and filling. I recommend a large one for beating the cream cheese smoothly.
- Electric mixer or hand whisk – Helps you beat the cream cheese and eggs until smooth without lumps.
- Rubber spatula – Great for folding ingredients and scraping the bowl clean.
- Small saucepan – Used to make the apple cider topping and thicken it to the right consistency.
- Aluminum foil – To wrap the springform pan if you’re using a water bath during baking.
Flavor Variations & Add-Ins
- Swap apple cider for apple juice or pear nectar for a slightly different fruity flavor.
- Add chopped pecans or walnuts into the crust for extra crunch and nutty flavor.
- Mix in caramel bits or swirl caramel sauce into the filling before baking for a richer, sweet twist.
- Use pumpkin pie spices (cloves, ginger, and allspice) instead of cinnamon and nutmeg to create an apple- pumpkin combo.
Apple Cider Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup apple cider
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Apple Cider Topping:
- 1 cup apple cider
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 apple, peeled, cored, and finely chopped (optional)
How Much Time Will You Need?
You’ll spend around 20 minutes prepping the crust and cheesecake filling, and another 15 minutes making the apple cider topping. Baking and cooling take about 2 hours, plus refrigeration for at least 4 hours or overnight to set properly. Plan ahead for a delicious, well-chilled cheesecake!
Step-by-Step Instructions:
1. Make the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter until the crumbs are evenly moistened. Press this mixture firmly into the bottom and about an inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then take it out and let it cool while you prepare the filling.
2. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add the sugar and beat again until fully combined. Crack in the eggs one at a time, mixing well after each. Add the apple cider, sour cream, vanilla extract, cinnamon, and nutmeg, then mix gently until the batter is smooth. Avoid overmixing to keep your cheesecake creamy and prevent cracks.
3. Bake the Cheesecake:
Pour the cheesecake filling over your cooled crust in the springform pan. Place the pan inside a larger roasting pan, then carefully pour hot water into the roasting pan until it comes halfway up the sides of your cheesecake pan (this is called a water bath and helps the cheesecake bake evenly). Bake for 55-65 minutes. The edges should be set, but the center will still jiggle a bit.
4. Cool and Chill:
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This slow cooling helps prevent cracks. Remove the cheesecake from the water bath and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
5. Make the Apple Cider Topping:
While the cheesecake chills, combine apple cider, brown sugar, cinnamon, nutmeg, and cornstarch in a small saucepan. Whisk well to dissolve the cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. If you’re using chopped apple, stir it in now and cook for another 2-3 minutes until the apples are tender. Remove from heat and let cool.
6. Serve Your Cheesecake:
Carefully remove the sides of the springform pan. Spoon the apple cider topping generously over the cheesecake. Slice, serve, and enjoy the warm, cozy flavors of autumn in every bite!
Can I Use Frozen Apple Cider for This Recipe?
Yes! Just make sure to thaw the apple cider completely in the fridge before using. This helps maintain the right consistency in both the filling and the topping.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature for about 15 minutes before serving for the best texture and flavor.
Can I Make the Cheesecake Without a Water Bath?
You can, but the water bath helps prevent cracking and keeps the cheesecake creamy. If skipping it, be sure to bake at a lower temperature and avoid overmixing the batter.
Can I Substitute the Graham Cracker Crust?
Absolutely! You can use crushed digestive biscuits, vanilla wafers, or even a nut-based crust for a different flavor and texture.
